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My take is similar to yours. I have definitely over smoked some ribs. At this point when I do ribs I don't usually add any wood to the lump, but if there is some left in there from a previous cook I don't go to the trouble of removing it...

I assume you are not talking about an extreme disdain for smoked ribs such that you would cook them on a gas grill...

What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.

Keeping it Weird in the ATX2 Large BGE1 MiniMax BGE1 Karubecue C60 (aka-"The Dishwasher")More accessories than TFJ knows about and one more purchase from mandatory counciling

What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.

Maybe that's where I went wrong. I used one chuck of apple, with 3 chips of cherry.

What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.

Maybe that's where I went wrong. I used one chuck of apple, with 3 chips of cherry.

start with none, then add one and see what that does for you. Do apple one time and then cherry the next and see if you like either. If not, just do lump. I've had pretty good ribs from a gasser so life's too short not to eat what you like.

Keeping it Weird in the ATX2 Large BGE1 MiniMax BGE1 Karubecue C60 (aka-"The Dishwasher")More accessories than TFJ knows about and one more purchase from mandatory counciling

What kind of wood are you using? If using something like oak. hickory or mesquite then move to a lighter fruit wood like apple or cherry for a milder flavor. One chunk is plenty for ribs so don't over do it with any wood.

Maybe that's where I went wrong. I used one chuck of apple, with 3 chips of cherry.

I think you are on the right track- just cut back a little. Perahps only go with a handful of chips and see how you like it. One other suggestion is to make sure you wait for the thick white smoke to turn to clear or blueish before you add the ribs. Even after there is no visible smoke you will still get flavor from the wood you add, but it will be much more subtle.

Which came first the chicken or the egg? I egged the chicken and then I ate his leg.

I use RO for my lump and Sweet Bay Rays Honey for my sauce for the final hour. I add a little bit of maple syrup to make them a bit on the sticky side. My last batch I used Dizzy dust, but my normal rub is a mix of Lawrys season salt and Cajun spice.